bdpalm wrote:
>
> Does anyone have good recipes for using rosemary? I would appreciate your
> help. I am just getting into planting herbs and the rosemary herb seems to
> be a favorite of mine and I really want to use these herbs I have planted.
> I also have planted basil, cilantro, thyme, oregano, and garlic chives. I
> can think of uses for most of them, but really do need some help with the
> rosemary. Please e-mail me at bdpalm@aeroinc.net

Asking these folks that is like asking what recipes can I use water in. <g>

Being a fair cook, I do just about all of the cooking at home and use lots of Rosemary. You'll get lots of recipes so I'll stick to a couple recommendations somebody might not think of. I hardly ever throw the stems away. They make great skewers for kabobs. I also have various jars of olive oil and/or vinegar around infusing flavor by dropping herbs in. Rosemary stems go here too.

One of my favorites is "Rosemary/Garlic Beer Butt Chicken". You'll notice recipes are but a suggestion for me. Rinse and dry a chicken well and rub inside and out with olive oil. Chop lots of garlic and rosemary. Open a cavity between the chicken skin and flesh and stuff the rosemary and garlic in there. Season with coarse salt and freshly cracked black pepper inside and out. Wash your hands and preparation area _very well_. Open a cold beer. Drink half of it. Push the undrunk can upright into the, uuhhmm, lower cavity of the chicken. Stand it in a roasting pan or on the grill and cook as you normally would. Yum, Yum.

Helen Kay wrote:
>
> On 30 Apr 1998, bdpalm wrote:
>
> > Does anyone have good recipes for using rosemary? I would appreciate your.....

I've also found rosemary branches to be an excellent BBQ sauce brush. Snip 6-8 branches and tie the ends with a rubber band; daub on as usual. I will also throw the used brush onto the fire for an added smoked rosemary flavoring.

Sift flour into the mixture then add the other dry ingredients; the cream of tartar,
soda and salt, and blend together.

Next add the most important ingredient at least when it comes to flavor, 2 scant
teaspoons of fresh chopped rosemary.

Form the dough into small balls and place them on an ungreased baking sheet.
Press the balls flat with the bottom of a drinking glass that has been dipped in
sugar. This gives them a nice crunchy glaze.

Slide them into a pre-heated 400 degree oven for only about 8 minutes. It's a
good idea to loosen the cookies as soon as you take them from the oven. This is a
great way to enjoy both the flavor and aroma of rosemary."

I never tried it, but thought yopu were looking for creative Rosemary recipes. Lynn in Lakeville,Ma.
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Hate to break the bad news to you, but once old Rosie is on her way out da door, there's not a lot you can do resurrect her. She's not very forgiving of too many extremes. If she's wilting, it's possible she could need some water. Is the soil bone dry? Check the roots. If she's badly rootbound, maybe she needs to soak in a tub with water for about 15 minutes or so in order to make sure all of the roots get water. If you see new white ones coming along, there still may be hope for her. If it were me, I would probably repot it in a larger container (preferably clay because water evaporates faster helping to prevent root rot) with fresh potting soil. Water thoroughly (if needed), and then don't water again until the pot is light in weight.

As far as the bug problem goes, you may wish to spray her with some kind of insecticidal soap. Follow the directions carefully, and make sure you spray it on a cooler day and/or in late evening so the bright sun and hot/humid weather doesn't burn it up. If all else fails, think of all the good culinary memories Rosie gave you and start with a new plant.

bdpalm wrote:
>
> When using fresh rosemary, do you take your clipping from the bottom or the
> top of the plant? I have never used fresh rosemary before and would
> appreciate some advice. My plant has doubled in size since I planted it
> and therefore I would assume it was ready to use. Please let me know how
> to cut it from the plant without spoiling the looks of the plant. Rosemary
> is really an attractive herb.
> Thanks,
> Debbie

I guess you try to trim new growth evenly all the way around until you get the amount you want. Whatever you do, do not take more than a third of the plant at one time or you may kill it. When I trim my rosemarys for the winter every fall (actually late summer), I make sure I give it a good drink of fertilizer to encourage new growth.

I think a lot of people have one plant that's used for decoration, and another for culinary use hidden in the back somewhere so it's hacked appearance is out of sight...<g> Well at least it knows it's loved!
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